Serving Size: ~2 tbsp (36g) (1 small slice)
Yield: 24 servings
***The video above shows quantities for a full recipe, but in reality I only made a HALF-recipe, so it only shows 12 servings.
For the spiced pumpkin fudge:
1/4 cup (63ml) low-carb nut milk // OR 2 tbsp heavy cream + 2 tbsp water
3/4 cup (192g) almond butter (unsweetened) // OR other nut butter
1 tsp. (5ml) vanilla extract
2 tbsp (22g) pumpkin puree (canned pumpkin puree is fine)
2 tbsp (22g) carrot puree (simply steam 22g of carrot until soft, then blend or puree)
2 tsp pumpkin pie spice // OR 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp clove + 1/4 tsp allspice
1 cup (225g) cream cheese // OR 2 cups (180g) packed low-carb marshmallows
(optional) 3 Tbsp butter (ONLY add if using marshmallows instead of cream cheese)
(optional) 1/4 tsp. (?) *molasses (only add if NOT using Sukrin low-carb brown "sugar")
*Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are far less than the carbs added by the almond flour alone, plus it is very important for mimicking a brown sugar flavor. If you are using Sukrin brown sugar substitute, you will not need the molasses.
For the pie crust crumble:
1/4 cup (24g) almond flour // OR other nut flour (ground pecans would be perfect here)
1 tsp. (1g) coconut flour // OR 1 tsp. oat fiber // OR 1/2 tsp. psyllium husk powder
1 tbsp. (14g) butter
1/8 tsp. salt (omit if using salted butter)
1. Combine all the crust crumble ingredients and microwave for 15 seconds until the butter has melted. Fully mix eerything together, then microwave for 30 seconds to melt the erythritol. Mix well to distribute the heat evenly, then microwave for a final 30 seconds or until the mixture just begins to turn golden brown. Set aside while you prepare the fudge.
2. Heat the nut mylk, pumpkin puree, carrot puree, and erythritol, over medium heat until the sweetener has dissolved fully and the mixture has thickened slightly, about 5 minutes, stirring often (or in the microwave for 1-2 minutes, stirring every 30 seconds*).
3. Add the spices and mix well, then heat for an additional 5 minutes on low (1 minute in the microwave) or until half of the water content has evaporated.
4. Add the vanilla, almond butter and cream cheese and mix until fully combined. Pour into a container lined with baking paper or cling wrap (or with removable sides) and smooth out the top. Sprinkle over the prepared crust crumble and press lightly to make it stick to the fudge.
5. Refrigerate the fudge for at least 3 hours or until fully chilled, then remove from the container and slice into 24 small pieces (for portion control), or larger pieces if you wish.
*P.S.- Note that it is very easy to microwave the fudge mixture for too long. The result can be that it all the water content evaporates out, and once it begins to cool down, the erythritol re-crystalizes and you will be left with a hard, grainy mixture. This can be remedied by mixing small amounts of boiling water into the mixture until it re-liquifies. Another option is to use a thick low-carb syrup such as Sukrin fiber syrup in place of the erythritol, though this will raise the carb count a bit.
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
TPH Keto Pumpkin Pie Fudge (1 serving):
kcal 95 / net Carbs 1g / Sugars 0g / Fat 9g / Protein 3g
(w/ CREAM CHEESE and no optional ingredients)
Full-Carb Pumpkin Pie Fudge (1 serving):
kcal 110 / net Carbs 20g / Sugars 17g / Fat 3g / Protein 1g